(never home)maker

More Running Struggles

2012-02-10T07:19:00.000-08:00

It's so helpful to read all of your experiences coming back to running after injuries, pregnancies, and other breaks. I think part of my trouble is that I'm in a m.a.j.o.r motivation slump with my training.

For a long time, I was able to feel excited about runs because I was pregnant and keeping fit. Each time I could get a couple miles in was fulfilling, and I knew each run could have been my last before baby.

After pregnancy, I felt motivated to get back into shape after delivery. Each run was sort of like "Hell YES I just ran and had a baby X number of weeks ago!" I'd be tired, but still bundle up to go out in the freezing cold and end up feeling fantastic.

Now that it's been 12 weeks since Ada was born (check out that GIANT baby!), the novelty of being a bad-ass postpartum runner has worn off. I am finding it difficult to rush out the door. And not just mentally. The lack of motivation is sucking my energy, too.

I figure part of it is because I had made a training schedule that ended up being too conservative. So, I've been winging it for well over a month. Ada is playing more during the days (which I love) -- so by the time Stephen gets home from work, I'm drained. And trying to schedule workouts with a baby is much harder than Stephen and I had anticipated.

As I think and read through everything I've written, I can pinpoint some methods that might help.

#1: I need to follow a training plan. Like print it out, stick it on the refrigerator, and cross off my completed runs. I also need to start writing down my workouts or tracking them in my Daily Mile.

I now have 12 weeks to train for the half marathon coming up in May. That time period is perfect for Hal Higdon's Intermediate Training Plan.

#2: I need to keep my energy up during the day so I'm not too spent when it's my turn to run. I definitely think a large part of this is dietary. I'm still finding my way with what and how much I should and shouldn't be eating while breastfeeding. I go through periods where I'm eating healthy foods in reasonable portion sizes. Then other times when I'll snack on Goldfish crackers all day and realize that's what I ate for lunch.

Now that Ada has consistently been sleeping well, I may even need to consider trying to run in the mornings before the tiring day begins. I was stuck in a mode where I was trying to get as much shut-eye as possible, but I realize I've been banking 9 or 10 hours of sleep a night. Even taking one hour off this total would give me an hour to run AND still have enough sleep.

#3: Stephen and I need to work together so we get fair training time. A couple days ago, we sketched out a plan of who runs when because Stephen was obviously getting the better time slots and never missing workouts. On the other hand, I had missed three of my runs for various reasons.

It was at that point I also realized that unless I get my time to run, I don't get any alone time. Any break! So, training is important to my mental sanity as much as it is for my physical wellness.

Eventually I always find my motivation again. But until that happens, I know training will be difficult. If you have any tips that might help, please share them with me!

And if you'd like to read Ada's 11 week update, head over to (never home)maker, baby. The lack of posts this week is due to setting up the new blog. I am getting closer and closer, so regular posting will resume soon.

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Becoming a Long Distance Runner (Again)

2012-02-07T18:05:00.000-08:00

Yesterday afternoon, I ran my longest run since the 15K I completed when I was 20 weeks pregnant. By the way, I totally thought I was showing back then -- looking back at this photo, I had no idea how much I'd grow in the next 18 weeks.

I'm pretty sure my gut sticks out farther than this now:

[[[ End of pregnancy flashback. ]]]

Anyway, I entered the double digits, too! 10 miles exactly, and I enjoyed each and every stride. Today, I feel great!

NOT.

Truth time? This long run d.e.f.i.n.i.t.e.l.y taught me something, and it was certainly the most physically demanding thing I've done since giving birth. Today, I am feeling it. Soreness city.

I had an hour and a half alone, which is rare. And hour and a half to think back to when I trained for my last marathon. When I completed a couple weeks made up of two 5-milers, two 10-milers, a 22-miler. Wow I'm a long way away from doing that ever again.

Three hours of running? It sounds insane to me.

What this long run taught me is patience. Though I ran through much of my pregnancy, I am super far away from being in the kind of shape I was in a year ago. And that's OK with me. My mind hasn't quite caught up to this fact, however. In my head, I still think -- in an almost cocky way -- that 10 miles is relatively easy. Then I read back through my old posts. I find myself sounding totally obnoxious, writing about completing an "easy 10-miler" or similar distance.

At some point this afternoon, my mind and body connected: Easy? Please! I can hardly walk today!

Then I decided to cut myself some slack. Pain or no pain, I'm psyched for the half marathon in May. And in a way, I'm excited to embark on the training journey again. It's evident reading through my training journal that I took being in year-round half marathon shape for granted. Now, I feel like a novice again, starting from scratch, which is sort of cool and frustrating all at the same time.

I guess I just wanted to share. Have any of you ever come back to running after a long injury, pregnancy, or other hiatus? How did you deal with the mind/body disconnect?

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News and Curried Celery Soup with Mint

2012-02-06T09:50:00.000-08:00

We're starting a new blog in addition to (never home)maker. It will replace the (never home)maker, baby! blog -- which has chronicled my pregnancy and postpartum period -- with all our family updates. But you'll be happy to learn it won't just be a barrage of baby pictures. It's an opportunity to share our lives in a new way. We had a back-log of reader questions to answer, too. Best of all, it's an opportunity for me to fine-tune my cooking. New recipes (among many other new things) will be a primary focus. And they'll pull ingredients from a streamlined, budget-friendly pantry.

I've also spent more time on the photography, which is an area I admit I've neglected lately. Here's a preview of some things to come:

If you're wondering, the answer is NO. (never home)maker is not going away. Instead, we'll go back to our roots as solely a fitness and exercise blog with related workouts, race recaps, foods (like energy chunks, high-powered smoothies, bars, etc.), and other healthy living tips.

We recognize topics have strayed from our original focus, so we're excited to get things back in order.

Now for a recipe. We threw this soup together out of pure desperation. I had bought mint to make something that required peas . . . only to return home and find we didn't actually have any peas. What I did find was some celery nearing the end of its shelf life in our fridge . . .

CURRIED CELERY SOUP WITH MINT

What you'll need . . .

1-1/2 pounds of celery, washed well and chopped
2 large sweet potatoes, peeled and chopped
2 large cloves of garlic, minced
1 tablespoon curry powder
1 teaspoon onion powder
4 cups water
1 tablespoon soy sauce
2 tablespoons fresh mint, chopped
2 tablespoons olive oil

Method . . .

In a stock pot, heat the olive oil over medium-high heat and add in the garlic. Cook for 2 minutes, stirring constantly.
Add in the chopped celery. Cover for 10 minutes, but continue to stir.
Add the curry and onion powders and sweet potatoes. Cook for 4 minutes.
Then add in the water and soy sauce. Bring to a boil, then cover and simmer for 20 minutes.
Turn off the heat and let the soup cool for 10 minutes. Then toss it into a blender or food processor.
Add the mint and pulse until the soup is smooth.

So, enjoy the soup and please stay tuned for more updates on the new site, which we hope to open in March. If you have any suggestions (like printer-friendly recipes, more vegan recipes, better comments section, etc.), please email us at neverhomemaker [at] gmail [dot] com.

We hope you'll join us!

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Superbowl Party Eats

2012-02-03T10:48:00.000-08:00

The Superbowl should be an interesting event this weekend. We're not partying anywhere this year -- just hanging out with Ada in our living room. Stephen's a huge Giants fan, though, and I have absolutely no allegiances. However, according to Stephen I SHOULD cheer on the Giants since I live in NY state. I also SHOULD because it's his family's team. They get pretty heated about games throughout the season, I'm told.

For this reason, I'm rooting for the Patriots. It gets under his skin in this hilarious way. In reality, he and I both know I don't care much at all. I watch the ads, surf the internet, and ~~drink lots of beer~~ eat lots of bread and cheese. (This year I'll probably stick to one drink with the breastfeeding and all.)

Here are some of our best recipes to help you pig out on Sunday whether or not you enjoy football. Any excuse to eat gluttonous foods is a good one in my book.

TOFU WINGS

Fried tofu slathered in your favorite hot sauce. We used to order a huge plate at this great place on State St. in our college town, Ithaca, NY. When we learned to make our own Tofu Wings, it quickly became a party go-to.

VEGAN SLOPPY JOES

Super-filling and good-for-you, these Sloppy Joes are a general crowd pleaser for vegetarians and non-vegetarians alike. They are also quick to throw together if you're like us and find yourselves throwing dirty laundry into closets before guests arrive for the party.

BEER-CHEESE FONDUE

Melted cheese. Bread. The combination is irresistible. We don't just have one recipe for this favorite. Try take 1 and take 2 varieties. And get creative. Any beer-cheese mixture that sticks to the basic ratios should work out just fine.

THE LOVER

Would you think we're crazy if we told you we eat this sandwich -- THE LOVER -- weekly? When you break it down, the different components aren't that insane. Together -- watch out. Inspired by Man versus Food, you might find yourselves as hooked on this sammy as we are.

DEEP DISH VEGGIE PIZZA

In reality, any of our pizza or garlic knot recipes would be great for the weekend's festivities. Grilled pizza -- especially -- has always been a favorite at our parties. But this Deep Dish stands out because it's extra-filling. Customizable, too.

That's lots of food. I suppose, then, it's no wonder that I'm whining about my nonexistent weight-loss at 11 weeks postpartum on (never home)maker, baby! Oh, well. I'll do lots of squats with Ada during the half-time show.

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Ada's Nursery Tour

2012-01-31T15:21:00.000-08:00

It's surprising how clean Ada's nursery looks in these photos. To take them, I had to rotate around piles of clothing and other clutter. It was worth it, though. I've been meaning to post a nursery tour for months. I'm hoping to include some tutorials on how to make certain items in the near future.

First, this is what the room looked like before we got to work:

If you haven't been following the baby blog, I initially wanted to keep Ada's nursery relatively gender-neutral (here's our first plan). It ended up more feminine after we discovered a floral rug in one of our closets.

Yeah. That's sort of the central theme: Budget/Handmade chic. (My best friend Lindsey made that knit blanket on the crib.) We didn't have a load of money to spend on decorating. So I made her curtains, crib skirt, and cushions.

We also made these awesome book slings that we've seen all over the internet. (My friend Dani made the framed A.)

We initially resisted wall decals. But when we found a simple black tree, we couldn't resist. It compliments out chalkboard wall perfectly. And we made it unique by installing it as half a tree versus the entire thing (there were two arrangement options).

We re-purposed our TV console for her room, too. It serves as a generously sized dresser and changing table -- all in one. We kept the decorations simple. Ada loves staring up at her name during diaper changes. (My mother-in-law gave me the letters, I spray-pained them.)

We also chose to forgo a traditional mobile. They are expensive and babies can't necessarily use them for very long. Instead, I hung colorful flags between the beaks of two thrifted birds (also spray-painted).

Though she doesn't sleep in her crib yet, I can tell Ada loves her nursery.

No. Really! I'm not just speaking for my baby. She's enthralled by all the bold colors and patterns. If she's particularly cranky, I take her up to the rocking chair and turn her around. In seconds, she's wide-eyed and taking it all in, especially the tree.

(Did you catch the clutter in that photo? I thought I got away with it. Nope!)

I'm hoping to break down the total cost of this project sometime soon. In short: It wasn't expensive. We bought a crib and the window seat. Otherwise, we re-purposed or benefited from hand-me-downs. Score!

More baby stuff: If you'd like to see what Ada's current morning routine looks like, check out (never home)maker, baby! I posted a cute video that I, myself, can't stop watching.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

French Toast and Avocado Butter

2012-01-30T16:00:00.000-08:00

If this recipe looks familiar, it's because it IS familiar. Last year, we made up some tasty Basil Pesto French Toast. We haven't made it since, but when we found ourselves with almost all the ingredients . . .

. . . it was a no-brainer.

So, there's no need for actual pesto if you have basil and garlic. I imagine you could add Parmesan cheese for some extra flair. No need for fancy herbed bread either. Plain wheat does the job just fine.

I know it's only Monday. File this recipe under "weekend - must-try."

GARLIC-BASIL FRENCH TOAST

What you'll need . . .

3 large eggs
1/4 cup almond milk or milk
1/2 teaspoon black pepper
Handful basil leaves, minced
2-3 cloves garlic, minced
6 slices of wheat bread

Method . . .

Whisk together the milk, eggs, and pepper. Add in the minced garlic and basil.
Pour mixture into shallow dish.
Heat a pan or skillet over medium-high heat. Lightly oil.
Dip a piece of bread into the egg mixture. Then turn over to coat both sides.
Place bread on the pan and cook until both sides are browned.
Continue process with all pieces of bread.

Dreamy . . .

But I made it even better!

AVOCADO BUTTER

What you'll need . . .

4 tablespoons avocado
4 teaspoons Earth Balance or butter

Method . . .

Mash together the avocado and butter until smooth.
Makes four servings.

I haven't thought of it much until recently, but brunch is my favorite meal. I may have written that before, now that I think of it. Seriously, though. I love the combination of sweet and savory. I love eggs and egg-bakes. Pancakes, crispy hash-browns, waffles, and mimosas.

Most of all, I love French toast, particularly this recipe.

And even though the toast wasn't exactly begging for it, I drowned it in maple syrup. Avocado goes with pretty much everything, right?

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Muddy Buddies

2012-01-27T15:27:00.000-08:00

It seems like I've reached a lot of milestones with my online activity today. 100th post on the baby blog. 10,000 photos on my Flickr account. And this is the 900th post on (never home)maker. That's a lot of hours spent online. Certainly more than I've spent in the kitchen.

Especially lately. My time spent baking and cooking is limited as Ada becomes more and more aware. She's awake far more hours of the day now, requiring me to stop, drop, and play. As much as I'd like to say I'm a.l.w.a.y.s grabbing fruit and veggies for snacks, I've had a new favorite lately.

And it's no-bake!

MUDDY BUDDIES

What you'll need . . .

2-1/2 cups corn chex
1/2 cup smooth peanut butter
1/4 cup chocolate chips
1 tablespoon butter or Earth Balance
1/4 to 1/3 cup powdered sugar

Method . . .

In a microwave safe bowl, combine the peanut butter, chocolate, and butter. Heat on high for 1 to 2 minutes. Stir until smooth.
In a large bowl, toss in your chex. Then add the peanut butter mixture. Stir with a spatula until well-coated.
Then in a large Ziploc bag, toss in the powered sugar and chex. Shake, rattle, and roll until everything is -- again -- well-coated.

I'm not even going to pretend I made up this recipe. It's just one that's been in my dessert repertoire for a few years, but it's all over the internet, so I can't remember where I found it. I tend to use less powdered sugar -- sticking with 1/4 cup at most. I also keep everything chilled in the refrigerator. I just like it that way.

Today on (never home)maker, baby! I wrote all about the first weeks of breastfeeding. There's definitely graphic boob-talk on there. Don't say you weren't warned . . .

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Wednesday

2012-01-25T15:25:00.000-08:00

I have another run to add to my Fun and Fast Treadmill Workouts post. This one is a true interval workout and, therefore, a metabolism booster. Just what I need to shed some of those pregnancy pounds.

The Workout: Just over 4 miles. 5 minute warmup at 6.7 MPH. Then alternate between 7 MPH and 8 MPH, 1 minute each for 10 minutes. Drop speed back to 6.7 MPH. Then repeat the 10 minute fartlek (speed play) workout. Finish with another 5 minutes at 6.7 MPH.

I'm finally over my sickness and went out for a speedy 5 mile run in the cold this evening. Stephen surprised me by making OSG's Nut Butter Parsnip Fries -- all while watching the baby. If you haven't before heard of or tried that recipe, it truly will "change you life," as Angela says on her site.

For dinner, we're enjoying some baked tofu! A nice change from all the veggie stir-fries we've been eating lately.

Otherwise, we're celebrating Ada's entrance into the double digits for age. She's 10 weeks old today. It's so true what they say. Babies go from this:

To THIS in a blink of an eye . . .

Today on (never home)maker, baby! there's a brief video post about our nature "hike." Yup -- Ada and I got the chance to take a walk outside. It was glorious -- and rare in upstate NY to enjoy "balmy" weather in January.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Chocolatey Peanut Doughnuts

2012-01-23T12:36:00.000-08:00

Being sick while taking care of a 2 month old isn't my idea of a good time. Being sick in GENERAL isn't exactly fun. We've been laying low the past week. Sleeping a lot. Sniffling, too. Thankfully the weather was snowy enough to cancel this past weekend's Freeze 10K, so I didn't miss out on my weekly race (it's rescheduled).

Instead, I stayed indoors and baked up another tasty -- and still healthy -- doughnut. The scale has budged one more pound since my Weight Loss Journey post. Not stellar progress, but I'm choosing much better foods than I was in the holiday season.

CHOCOLATEY PEANUT DOUGHNUTS

What you'll need . . .

1-1/2 cups rolled oats
1/2 cup roasted peanuts
1/3 cup maple syrup
3 tablespoons cocoa powder
1 teaspoon baking soda
pinch salt
2/3 cup almond milk
3 teaspoons Ener-G Egg replacer mixed with 4 tablespoons water

Method . . .

Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
In a food processor, pulse the oats and peanuts until they are flour-like. Pour into a medium bowl.
Add all other ingredients and mix well. (If you don't have Ener-G egg replacer, use your favorite replacer for 2 eggs. I imagine eggs, too, would work fine. Let me know!)
Bake for 12 to 14 minutes. Frost with plain peanut butter.

This recipe yielded an especially moist (hate that word, but it's true) treat. And -- yes -- you do taste the peanuts. They're incredible. If you're in the mood for doughnuts, check out these other recipes:

Baked Chocolate Doughnuts
Chocolate Frosted Doughnuts -- my favorite!
Chocolate Glazed Doughnuts

Today on (never home)maker, baby! I wrote a monster of a post about our must-have baby items. And tons of stuff that we totally don't need or want.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

4 Fun and Fast Treadmill Workouts

2012-01-19T17:24:00.000-08:00

Before I get to the workouts, I'd like to give you a quick race report. This past weekend's 10K went extremely well. I took 50 seconds off my post-pregnancy PR, finishing in 50:35. As I described it to Stephen, I wasn't racing, but I also know I couldn't go much faster, if that makes any sense.

Getting back into racing shape will take some time, but I'm more than happy with 8:08 miles!

With Stephen at my side for a quick warmup and cool down, I also got in my longest run since July. 8.2 miles total, at an average pace of 8:20. At this rate, I'll be more than ready for the half in May. I might even sneak in another half as a preparation race in April. Which brings me to goals: Stephen and I have both decided we'd rather focus on improving our 15K and half marathon times and enjoy lower mileage this next year (or two). Life's too hectic and wonderful right now to bog it down with hours of slow miles.

This month, I'm trying my best to run five days a week. Outdoors, mostly. But there is at least one day per week when that just isn't going to happen. On those days, I sometimes take a break. But I do have some go-to treadmill workouts that keep me sane while running in place.

[ BABY, IT'S COLD OUTSIDE ]

Upstate NY is super cold these days. The sun rarely shows itself and, even when it does, I rarely have time to squeeze in my run before it sets. Though I try my best to run like a mail carrier through the dark streets, dodging sleet and snow, there are some nights when I'd rather stay in.

The workout: 4 miles. Warmup is .5 miles at 6.5 MPH. Then I increase to 6.8 MPH and pretend I'm outdoors, working in some "hills" at incline levels of 3 to 6, .25 to .5 miles long each, 4 to 6 hills in all. Cool down of .5 miles at 6.5 MPH.

[ CLUSTER-FEEDING QUICKIE ]

There are days when Ada eats every hour from noon until 10PM. I feel like my butt is super-glued to the couch. She's usually pretty fussy, too, since cluster-feeding is typically worst during a growth-spurt. On these days, I need to finish a workout FAST. And to help my mood, which is usually anger boarding on rage, I need to get my legs moving FAST.

The workout: 2 to 3 miles at a steady 7 MPH to 7.5 MPH. In other words, comfortably fast. No warmup or cool down. NO TIME!

[ SCREAMING SPEED WORK ]

I've never enjoyed speed work. I achieve faster times by racing a couple times a month so I can sort of slide the rest of the time and log more comfortable training runs outdoors. On the treadmill, I can't plod mindless miles. I need intervals to play with in my mind.

The workout: 3.5 miles. Start out with a .25 mile jog at around 6.7 MPH. Then jump up to 7 MPH for .5 miles. Switch to 7.5 MPH for another .5. Back down to 7 MPH for .5. Then to 7.7 MPH for .5. Then down to 7.5 MPH for .5 miles. Then up to 8 MPH for yet another .5 miles. Then way down to 6.5 for a .25 mile cool down.

[ MOTHER, MAY I? MOTIVATOR ]

There are days when Ada's been crying for hours. When she hasn't slept well. When I'm drained from doing diaper laundry -- again. On those days, the last thing I want to do is lace up and run in the cold dark air. On those days, I'd rather curl up in a fetal position and cry myself.

The workout: 1 (a single) mile. At any pace that feels right that day. That's all. But the "motivator" part in the title comes from this workout's amazing ability to get me going at least another mile -- sometimes two -- because it feels so good to get out stress through movement. Even if I don't run longer, one mile affords me about 10 minutes of alone time that I desperately need these days.

Of course, you can just substitute your own speeds to make these workouts your own. Increase by the same increments, etc. Even though I don't love the treadmill, I know it will help me get into better racing shape. And sooner than if I carefully crept along atop ice-covered roadways all winter. (Still, I'm a big advocate of outdoor running in the chilly weather.)

Stephen and I were chatting, and I think I win in our household for the longest treadmill run. Not by much. His was 15 miles, at which point our treadmill broke. Mine was . . . 16 at a gym when I was in college. I'm not bragging. I think we're insane. Tonight I struggled to finish 25 l.o.n.g minutes for a 5K. I don't think I'll be putting in double digits indoors anytime soon -- or ever again, for that matter.

What's the longest you've ever suffered indoors on a treadmill?

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Lemon-Cardamom Oat Bars

2012-01-18T12:07:00.000-08:00

Lately, I've been sticking with what I know best for baking. Usually peanut butter and chocolate cookies. Chocolate chip cookies. More cookies with chocolate and peanut butter. Etc. So, I challenged myself to bake outside my comfort zone last week (well that's a dramatic way to describe it) -- with tasty results. Blame it on not eating breakfast that day, but these bars were gone in no time at all.

And they're, dare I say, somewhat healthy? So, it's all good.

LEMON-CARDAMOM OAT BARS

What you'll need . . .

1 cup rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup maple syrup
1 egg or replacement for 1 egg Ener-G egg replacer (1-1/2 teaspoons plus 2 tablespoons water)
1 teaspoon lemon juice
1 teaspoon ground cardamom

Method . . .

Preheat your oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper.
In a large bowl, whisk together the oats, flour, baking soda, and salt.
In a small bowl, whisk together the syrup, egg replacer, lemon juice, and cardamom.
Add the wet ingredients to the dry and mix until well moistened.
Pour into prepared baking pan. Flatten. And bake for 25 minutes. Until golden.

Stephen just got home from work, so it's time for my run! If you'd like to read what Ada's up to now that she's 9 weeks old (2 months!), check out today's post on (never home)maker, baby! One word: SHOTS.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Roasted Sweet Potato Stew

2012-01-13T09:59:00.000-08:00

You're in luck. Today, you get TWO recipes all for reading ONE post. These days, I don't often get time to roast veggies. Taking the time was totally worth it in this case. The oven temperature made our kitchen warm and cozy. The time those sweet potatoes, onions, and peppers spent in the oven gave them tons of flavor.

This hearty winter stew lasted two nights in our household. That's a lot of delicious dinner.

ROASTED SWEET POTATO STEW

What you'll need . . .

2 medium sweet potatoes, peeled and chopped into 1 inch cubes
1 green/yellow/orange/OR red pepper, chopped (I used a frozen bag mix of all -- about 1/2 cup)
1/2 large white onion, sliced
3 large cloves of garlic, minced
3 tablespoons olive oil
1 teaspoon coarse Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon Fenugreek
1 can (15 ounces) Canelli beans, drained and rinsed
1 can (15 ounces) low sodium veggie broth
1 large can (32 ounces) whole tomatoes, drained and rinsed
1 tablespoon cilantro (I only had dried on hand, I would have preferred fresh)

Method . . .

Preheat your oven to 450 degrees F. Line a large cookie sheet with aluminum foil. Set aside.
In a large bowl, pour in your olive oil, salt, pepper, and Fenugreek.
Once you have your sweet potatoes and peppers chopped, your onions sliced, and your garlic minced, toss all these ingredients into the bowl with the oil mixture. Toss to coat well.
Pour veggies onto your prepared baking sheet. Put in your preheated oven for about 10 minutes. Then take out, stir around a bit, and return to the oven for another 15 to 20 minutes. Until well roasted.
In a food processor or blender, blend together the tomatoes, vegetable broth, and cilantro. Make sure to drain and rinse the tomatoes first. If you use the juice, the dish will be too tomato-y.
Place the broth in a large, oven-safe stock pot. When the veggies are done roasting, turn off the oven heat. Mix them -- AND the Canelli beans -- into the broth and place in the oven for 15 minutes. (This allows the flavors to mix without making the roasted stuff bloated and soggy.)
Serve with buttermilk biscuits (recipe below).

VEGAN BUTTERMILK BISCUITS

What you'll need . . .

1/2 cup whole wheat flour
1/2 cup bread flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon honey or maple syrup
1/2 teaspoon salt
1/4 cup Earth Balance
1 tablespoon golden flax meal
1/2 cup almond milk

Method . . .

Preheat your oven to 450 degrees F. Line a cookie sheet with parchment and set aside. (I made the stew and biscuits at different times of the day -- but you could easily make these first and have the oven all preheated for the stew!).
Toss all your ingredients -- EXCEPT the almond milk -- into a food processor. Pulse until well incorporated and mealy.
Pour into a medium bowl and then add the almond milk. Fold with a spatula a few times. Don't over-mix. Just fold until everything is moistened.
Scoop 1/4 cup amounts of the mix onto your baking sheet. Should make 6 biscuits.
Bake for 10 to 12 minutes. Then let cool before serving.

Read all about Ada's 8th week of life today on (never home)maker, baby! We're amazed at how she's grown in just two short months. Very much looking forward to her well baby checkup next week!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Dill Potato Salad

2012-01-11T11:43:00.000-08:00

GOOD NEWS: It's January 11th -- ten days after the New Year began -- and I'm still doing well with the healthy eating. This recipe makes a great, filling lunch that lasts for four days for one OR two days for two. The dill is key for us, but if you're into another type of flavoring, go with it. We used walnut oil because it's what we had, but olive oil (or grapeseed, even avocado!) is also a good substitute.

I'd like to focus the blog on menu planning next week. I've been a champ at it lately. Since we're on an incredibly tight budget, our food money has to stretch farther than ever these days. I've been mapping out meals on the weekends and buying specifically for those meals. It's working fantastically for us -- so much so that we're finding no reason to order out, even with a newborn in the house.

And we're still eating like vegetarian royalty.

DILL POTATO SALAD

What you'll need . . .

5 to 6 medium red potatoes
2 to 3 cups frozen green beans
15 ounce can of Canelli beans, drained and rinsed
1/3 cup walnut oil
2 to 3 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dill

Method . . .

Fill a stock pot with cold water and bring to a boil. I put a tablespoon of salt in there, too.
Scrub and rinse potatoes. Cut into 1/2 to 1 inch slices (I cut mine in half first). Then put them in the boiling water to cook for about 10 minutes. Potatoes should be soft, but not mushy.
In a large bowl, mix together the walnut oil, vinegar, salt, pepper, and dill. You can add more oil if you want, but I found that 1/3 cup does the trick.
Put a tablespoon or 2 of the oil mixture into a pan and heat over medium heat. Pour your green beans into the pan and cook until softer, but still slightly crisp.
When your potatoes are done cooking, drain and then place them in the bowl with the oil mixture. Add the green beans, too. Then add your drained and rinsed white beans. Mix well until everything is coated.
Portion out for 4 lunches in all.

NOTE: You'll obviously want to refrigerate those portions, but you can serve this salad hot or cold. I prefer it somewhere in between those extremes.

Sorry to be brief today. I'm working to get Ada on SOME sort of schedule. If you'd like to read more about life at our house these days, check out (never home)maker, baby! Ada is 8 weeks old, and I'm sharing a postpartum update.

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First Post-Pregnancy Race: Complete

2012-01-09T05:53:00.000-08:00

This weekend, as the title suggests, I ran my first race since Ada was born. The last race I ran was all the way back in June -- a 5K at 16 weeks pregnant. The 10K marks the first in a series of four that run the entire month of January. Weather ranges from mild and sunny (like this weekend's event) to frigid and awful.

THIS WEEKEND:

LAST YEAR (BRRR!):

Stephen and I got to the park early and warmed up with few of our friends in the runners club. After spending the last weeks of pregnancy running barefoot on our treadmill at 5.5 MPH or walking, I'm surprised by how quickly I'm picking up speed again. Our warmup, though intended to be easy, was at around 8:30 pace, and it felt just like a warmup should to me. I thought after I had Ada that it would take months to get past that 5.5 MPH treadmill pace, but that's not been the case at all. Shedding 20 pounds definitely helps, I'm sure.

There was a good showing at the race because the weather was so nice. I positioned myself in the middle of the pack with two goals: Finish in under an hour and do not stop running -- only slow to a jog -- if I got tired. When we finally started, I saw Stephen quickly take the lead . . . but I kept my pace manageable. After running 1.5 miles before the race, I knew I wouldn't actually be racing.

It was only the second time I had run more than six miles since July. Yikes!

The course can drive you crazy if you think about it too much. It's three loops in a local park. Three of the same loops. After my first completed one, I thought for sure I would have trouble accomplishing the no walking part of my goal. I felt silly for doing such a long warmup. For doing a warmup at all, really.

So, I slowed a bit in the second loop. Maybe I wouldn't break an hour, but I didn't want to stop running. (And I must mention that our friend Susan was volunteering at the race. She took all these photos -- thanks Susan!)

Stephen and I have this tradition where if a course loops around, we do a high-five wherever we end up seeing each other. We always see each other because Stephen typically gets close-ish to lapping me. Still, he's never succeeded in actually passing me.

Well, until this weekend. I was getting close to completing the second loop. We did our high five. Then a few minutes later, I can just tell he's going to pass me. It was good timing, though. Susan was positioned and taking photos exactly where it happened.

It's my new favorite. And Stephen finished in 34:10, a new PR at 5:30 pace.

But by the third loop, I was tired. It was my last loop and all I could picture was Stephen drinking water and eating. I definitely didn't fuel properly, so I was absolutely starving. On top of that, my ab muscles, especially the lower ones, have not caught up to my activity level. My entire core just burned.

A few runners got their kick and passed me. I had to stay positive and remember that I just had a baby 7 weeks ago. I had to keep reminding myself that I should be happy I'm running at all. Steady, steady, steady is what I kept repeating to myself.

Those thoughts helped me finish the race. In the last two-tenths, I even got a kick myself. I finished in 51:25, 8:17 pace. Four minutes slower than last year's PR, but I was completely surprised by how I've maintained some of my speed. I am happy to have my first post-pregnancy race under my belt. I have three more chances to get even faster, which is great. And the best part was driving to my parents house after the race to celebrate with Ada!

It's hard to believe this was me in late October:

Oh, and I almost forgot! I had one of the most demoralizing starts to a race ever. There was another runner who passed me at the 1-mile mark. I heard after the race that this marker was slightly out of place (more like 1.2 miles instead of 1). Anyway, this guy passes me and says: "Aw, MAN! 9 minute mile?! That SUCKS!!!"

Not a great way to begin a race. I would have been happy with that pace! His bad attitude is what actually sucked. There have been all types of weird/annoying things that have happened to me or around me at races, but I think this may have been the worst. Has anything like this ever happened to you mid-run?

And new on (never home)maker, baby! is a post all about falling in love with Ada. It's been much more difficult -- a process instead of an instant connection -- than I thought it would be.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Honey-Whole Wheat Peanut Butter Chippers

2012-01-05T12:16:00.000-08:00

It's been hard to completely cut the cookie habit. As I posted yesterday, I've been trying to create something that's ultra-healthy. Green cookies aren't entirely appetizing, even if they are just fine to eat.

Today's recipe is sort of in the middle of the two extremes.

HONEY-WHOLE WHEAT PEANUT BUTTER COOKIES

What you'll need . . .

1/4 cup Earth Balance
1/2 cup peanut butter
1/2 cup honey
1-1/2 teaspoons Ener-G plus 5 tablespoons water
1/2 teaspoon vanilla extract
1-1/3 cup wheat flour
1/3 cup rolled oats
Pinch salt

Method . . .

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
Cream together the Earth Balance, peanut butter, honey, and egg replacer (with water), and vanilla.
Add the wheat flour, oats, and salt. Mix until moistened.
Optional: Toss in 1/2 cup of chocolate chips.
Scoop out heaping tablespoons, roll into balls, and flatten with your palm. Place on cookie sheet.
Bake 8 to 10 minutes. Until golden.

The better eating continues, though. Stephen made us some tasty hummus with sliced carrots for a snack. I've been munching on them all day between crying spells.

No -- not my crying!

Ada has been i.n.c.r.e.d.i.b.l.y fussy this past week. We think it's a growth spurt. OK. We HOPE it's a growth spurt. Just to be sure, during some nap time, I've been watching my friend Sarah's copy of the Happiest Baby on the Block DVD.

Alright. Off to change into my cold weather gear before Stephen gets home.

I WILL get my run in today.
I WILL get my run in today.
I repeat . . . I WILL get my run in today.

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Green Cookies. Weird.

2012-01-04T11:27:00.000-08:00

One of my favorite things to do lately is bake with Ada. It's got to be something about it being winter and switching on the oven to make the kitchen super-warm. (I'm always cold.) Cookies, brownies, and breads taste great. And my kid is adorable and getting cuter by the day. I suppose there are many reasons I enjoy it so much.

I think Ada has fun, too.

But in our most recent experiment, even Ada's smile turned sour.

We had set out to make a healthy pumpkin chocolate chip cookie with minimal fat and sugar. A quick snack mommy could grab while she screams. The dough tasted great.

Here's what was inside . . .

1/2 cup pumpkin
2/3 cup sunflower butter
1/2 cup maple syrup
1 teaspoon salt
1 tablespoon vanilla extract
2 cups rolled oats, processed into flour
1/2 cup golden flax meal
1 teaspoon baking soda
1/2 cup chocolate chips

I preheated the oven to 350, mixed everything up, and baked for 12 minutes.

Stephen and I both grabbed a freshly baked cookie before heading to our neighbors' house for the afternoon. We put the rest in the fridge.

When we returned, we were horrified to find that the cookies looked like THIS on the inside:

What happened??? Of course, since I'm breastfeeding, I immediately thought I had poisoned Ada by eating them. Surely the green color had to indicate some chemical reaction gone wrong. Or worse -- an ingredient gone South.

Though I've used sunflower butter in baking before, Sunflower Chippers, I never had this result.

See?

Back to the green. My mom found this information about the unique reaction that causes things to turn green. Especially after the cookies completely cool down. (Hence why we noticed it after placing them in the refrigerator.)

Crazy, right? What's the strangest thing that's ever happened to YOU in the kitchen?

And speaking of green things (OK, her poop isn't green!), we've detailed our cloth diapering routine today on (never home)maker, baby! It's been a month and so far, so good.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Healthy Lunch . . . In Bulk

2012-01-03T08:31:00.000-08:00

Stephen's back at work today. To start his week off right, I spent some time in the kitchen creating a delicious lunch for the both of us. Not only is this recipe healthy, but it also makes enough good stuff for two adults to have lunch for three days (or two, depending on your appetite, cough, STEPHEN, cough...).

I also made some low-fat, low-sugar pumpkin oatmeal chocolate chip cookies that tasted great but TURNED GREEN (GREEN!!!) overnight in the refrigerator. But more on that fiasco another day.

SESAME COUSCOUS SALAD

What you'll need . . .

10 ounces (1-1/4 cup) Israeli couscous
1 tablespoon olive oil
1 small sweet potato, peeled and chopped
1 small yellow squash, chopped
1 can kidney beans, drained and rinsed
Spritz olive oil and capful of lemon juice to cook
Salt and pepper to taste
2 tangerines, juiced
1 tablespoon sesame oil
1/4 cup sesame seeds
1 tablespoon low sodium soy sauce

Method . . .

In a medium saucepan, combine the couscous with 2-1/2 cups water and a tablespoon of olive oil. Bring to a boil and then lower heat slightly and mix every now and again until all the moisture is absorbed.
While that's cooking, heat a spritz or two of oil into a frying pan (my mind is blanking, but the kind with tall sides -- or even a wok). Toss in the sweet potatoes, lemon juice, some salt and pepper and cook until almost softened.
Toss the squash into the pan and cook for a few minutes. Season with some salt.
Turn off the heat and toss in the couscous and kidney beans. Add the sesame oil, tangerine juice, sesame seeds, and soy sauce.
Divide into containers for a quick grab-and-go lunch.

Thanks for all of your easy healthy food ideas from yesterday's post. It's already difficult to stop eating so much sugar, but I know it'll be worth the struggle.

And if you'd like to see what Ada was up to in her sixth week of life, check out (never home)maker, baby!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

New Year and My Weight Loss Journey

2012-01-02T06:58:00.000-08:00

HAPPY NEW YEAR! We had a fantastic, fun-filled holiday, but it's time to get back to reality . . . and to posting regularly. We've taken the tree down (but not before we gave Ada one last good afternoon with it). Stephen returns to work tomorrow. I continue my maternity leave until June. And -- hello, January -- it's all of a sudden wicked cold outside and snowing.

My diet of cookies, too, must give way to one filled with fruits and veggies. I didn't exactly consider when Ada was born is how much time she'd take up during my days. Of course I knew it'd be a lot -- but surely the whole not-fitting-in-showers thing wouldn't happen to me. Sigh.

In these first 6 weeks, there have been (many) times when getting in a real meal has been nearly impossible. Enter grab-and-go cookies. Let's just say that my post-pregnancy weight loss has stalled out for the past three weeks.

Though I've lost 18 pounds since Ada was born, I'm a solid 10 pounds over my pre-pregnancy weight.

(Here's a pic of me at 4 weeks pregnant -- so -- essentially pre-pregnancy):

I'm running five days a week (and will write more about my "training" later in the week). And I feel great. Many of my clothes fit, so I'm not focused so much on the number 10. Still, I need to clean up my act. Three of those pounds were GAINED during the holiday season. A diet filled with sugar and saturated fat isn't going to do me any favors going forward.

I mentioned a possible detox in my last post. After more consideration, I think a detox would be difficult given that I'm breastfeeding. The new plan is to eat when I'm hungry, but to trade sweets for sweet potatoes.

Here's what breakfast #1 looked like today:

OATS:

1/3 cup rolled oats
1/3 cup almond milk
1/3 cup water
1/2 teaspoon maple syrup

SMOOTHIE:

8 large strawberries (frozen)
1/2 large banana (frozen)
1 teaspoon golden flax meal
2/3 cup almond milk

It might not look like a lot. And you're right. It's only around 250 or 300 calories, which is why I labeled it breakfast #1. Since I'm hungry all the time (yup -- breastfeeding strikes again), I'm breaking up my meals into six food events throughout the day that will total around 2,000 to 2,200 calories. This number is a rough estimate, however. I've never been much of a calorie-counter. In dropping weight, I figure I have to be at least semi-conscious of the numbers. It's an adjustment to read labels for sure.

My mission today is to pick up foods at the grocery store that are easily grabbed out of the fridge for snacks. Like carrots, apples, etc. I'm also planning to do a big bulk cook for some easy lunch options (that I'll post!). I'm thinking perhaps some type of chunky couscous salad since I don't love regular salad. Any ideas?

Well, Ada's awake. Back to it!

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Happy (Late) Holiday

2011-12-27T05:57:00.000-08:00

We hope everyone had a great holiday (and that the fun continues well into the week). We've been busy opening presents, entertaining guests, eating cookies, and changing diapers. And today we're going to brave the mall.

Wish us luck!

X-mas with a baby is incredibly fun. I'm sure it'll only get more exciting as she gets older.

I've eaten so much sugar/bread this past week (especially peanut butter blossoms) that I'm going to post a new detox series starting in January.

Stephen is now a Moby-wearing pro. Watch out hot guy who filmed himself wearing a baby sling.

I'm officially back and running 20 miles a week. I even ran a "long" run of 5.5 miles. 10K series, here I come. It feels great! Can't wait to get back to exercise posts.

Ada helped brew her first batch of beer! A nut brown. In 2 months it'll be ready to try. And in 2 months, Ada will be so much bigger. She's growing like a weed!

3 other things:

One of the presents we received this year: Ice cream maker with a vegan ice cream book. NOM.
We had also bought a gift for ourselves -- a Popsicle-maker. Looks like we'll be enjoying lots of frosty treats in 2012.
My first present of the year was a jury summons. So, I need to get on the phone to deal with that.

If you've been following baby-related posts, check out Ada's life at 5 weeks. We try to do some fun stuff, and it's all on (never home)maker, baby!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Improved Peanut Butter Blossoms

2011-12-20T10:27:00.000-08:00

Like I said in yesterday's post, I'm not really into holiday baking. But that doesn't mean I don't have a favorite Christmas cookie. I most certainly do! And I love it so much, I make it year-round. I made it this weekend and will likely make more today.

Yeah. You caught that. It's Tuesday and the entire batch is history.

This year, I've tweaked the classic recipe to (never home)maker-perfection. If you haven't caught on yet, I'm really into using oat flour and maple syrup. The inclusion of these ingredients in this recipe yields a heartier, healthier holiday treat.

PEANUT BUTTER BLOSSOMS

What you'll need . . .

1/2 cup Earth Balance or butter
1/2 cup smooth peanut butter
1/4 cup maple syrup
1/2 cup sugar
1-1/2 teaspoons Ener-G egg replacer (plus 2 tablespoons water) or 1 egg
2 teaspoons vanilla extract
1 cup whole wheat flour
3/4 cup rolled oats processed into flour
1 teaspoon baking soda
1 teaspoon salt
Extra sugar for rolling
1 bag candy kisses, unwrapped

Method . . .

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
Cream together the butter, peanut butter, maple syrup, sugar, egg replacer (and water), and vanilla extract. About 5 minutes, until super fluffy.
In another bowl, whisk together the whole wheat flour, processed rolled oats, baking soda, and salt. Add to the wet ingredients and mix until well combined. If dough is really wet, add a bit more flour -- 1 tablespoon at a time.
Scoop out tablespoon-sized rounds and roll them in the sugar (I put my extra sugar on a plate). Place on the cookie sheet, spacing about 2 inches apart.
Bake for between 10 and 12 minutes, until golden. Then top each with a chocolate kiss.
Repeat with the rest of the dough. Recipe makes about 2 sheet of cookies.

What's your favorite holiday cookie? And if you posted a recipe to it on your blog, feel free to share in the comments section! I'm always looking for new recipes to try.

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Mint Chocolate Baileys Chippers

2011-12-19T09:43:00.000-08:00

I bake cookies and other bars one or twice each week. So, it may be be strange for you all to learn that I'm not huge into holiday baking. I guess it's because I keep the celebration going all year. Whatever it is, there aren't many x-mas cookies in my baking repertoire.

So, when we we tasked with baking a cheery treat for this year's x-mas lights run after-party, I didn't know exactly what to make. I struggled last year as well and banged out some Fudge-Topped Chai Bars with only minutes to spare.

After much deliberation (and -- OK -- admission that we had, like, ZERO ingredients), I decided to get boozy. We've had this bottle of mint-chocolate Baileys in the fridge since before I became pregnant. It's been begging to be consumed in one way or another.

MINT-CHOCOLATE BAILEYS CHIPPERS

What you'll need . . .

1/4 cup plus 2 tablespoons vegetable oil
1 cup brown sugar
1 large egg
1/4 cup mint chocolate Baileys
1 tsp vanilla extract
1-1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Method . . .

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
With your paddle attachment on high, mix together the brown sugar and oil until well incorporated. Add egg, Baileys, and vanilla extract. Mix well.
In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and stir until everything is moistened.
Fold in the chocolate chips.
Scoop tablespoon-sized dallops onto your cookie sheet, spacing about 2 inches apart.
Bake for 10 to 12 minutes -- until golden. Repeat with the rest of the dough.

The run went great. Three miles in all, but -- no matter the distance -- I missed participating in all the events our runners club puts on. I'm looking forward to the 10K freeze series and some super cold weather running in January.

The night of the run almost marked Ada's 1 month birthday. If you want to hear her favorite Christmas song (seriously, it works WONDERS when she's crying!), head over to (never home)maker, baby!

Oh, and if you like boozy desserts, check out last year's Nightcap Fudge recipe.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Blueberry Cornmeal Scones

2011-12-16T05:51:00.000-08:00

These days, it's hard to get to the grocery store. It's even harder to make our way through the aisles without tons of well-meaning strangers stopping us to sneak a peek of Ada. Our refrigerator shelves have never been so bare!

I spy mostly condiments. How about you? Thank goodness we picked up our CSA farm share last night. At least our freezer is stocked with tasty produce.

Harder yet is finding time to make meals during the day and then actually finding time to eat them. Despite Ada's incredible crankiness yesterday, I made scones. Baking as therapy, I suppose. Bonus is that this morning I could just grab my breakfast. You know, change a dirty diaper with one hand and eat with the other.

It's getting that bad. (But I'm being dramatic. Overall, she's a fantastic baby. And she turns 1 month today!)

BLUEBERRY CORNMEAL SCONES

What you'll need . . .

1 cup whole wheat flour
1 cup fine grain cornmeal
2 tablespoons maple syrup
1/3 cup Earth Balance (or butter)
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup almond milk (or regular/soy/etc. milk)
1 Ener-G egg replacer plus 2 tablespoons water (or egg/other substitute)
1 cup frozen blueberries
1 teaspoon cornstarch

Method . . .

Preheat your oven to 425 degrees F. Line a cookie sheet with parchment paper and set aside.
In a food processor, pulse together the flour, cornmeal, maple syrup, Earth Balance, baking powder, baking soda, salt, and cloves. Mixture will be crumbly.
In another bowl, whisk together the almond milk and egg replacer (with water). Add the dry-ish ingredients to the wet and mix until just moistened. Do not over mix or you risk the scones being tough.
In another bowl, toss the frozen blueberries with the cornstarch. Fold them into the scone batter.
Using a 1/4 cup measure, scoop heaping mounds (10 to 12) onto your cookie sheet.
Place in the oven for 15 to 20 minutes. Until golden brown on edges.

And that reminds me. We still haven't done our Christmas shopping. This weekend should be interesting as we make our way to all the stores. I was thinking we could skip it. Maybe I could just frame this abstract art the scones left behind on the parchment?

If you've been following our family happenings, today on (never home)maker, baby! I've written all about week 4 postpartum. I'm feeling much more like my old self again, despite some scary sleep happenings.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Run Outdoors This Winter!

2011-12-14T07:24:00.000-08:00

I know plenty of runners who skip running outdoors in the cold weather months. There's no shame in it. I definitely enjoyed several years training in the gym as well, favoring a monotonous slog on the treadmill to a frosty jaunt atop ice-covered sidewalks. In my own experience, when I kept up my outdoor routine, I maintained better running fitness and was much better prepared for spring races. I also felt much happier and mentally sane.

Still, running outside can be gross, absolutely frigid, and -- at times -- dangerous.

I'm planning to write a post about the benefits of retreating to the gym -- because there are many. But today, I want to offer up some tips for those of you who want to venture out this winter season. I'm dealing with my own troubled return to running and cold temperatures, too.

Follow a Plan. (And -- no. After having a baby, this isn't my current training plan.) This is almost always my first tip with anything related to running. Obviously, there aren't tons of races in winter if you live where it's chilly. But that doesn't mean you can't follow some sort of training plan or make some sort of goal for yourself. Think short-range. Month to month. That way, when you hear the ice hitting your windowpanes, you'll still feel motivated to cross that workout off your to-do list.

For me, this year's goal is to get back into running after my pregnancy. I've signed up for a half marathon in May -- but my immediate winter goal is to get comfortable running for an hour to hour and fifteen minutes. After that, I plan to incorporate some not-so demanding speed sessions to get back closer to my pre-pregnancy running times.

Run with the Sun. It's not always possible -- especially if you work a 9 to 5 -- but if you can head out for your runs in daylight, it helps tremendously with the transition from fall to winter. It'll actually BE warmer, too. If you just can't swing it during the week, attempt to get in two good weekend workouts in the sun. Or if you live somewhere as cloudy as we do, when it's still at least semi light outside.

This year, I've got it relatively easy. I can run basically whenever Ada's feeding schedule allows (and I have someone to watch her). I've noticed a huge difference in how I feel if I'm able to run before the sun sets. The added bonus of seeing other runners out and about is fantastic as well.

Make it Social. When all else fails, grab a friend or your significant other, bundle up, and log your miles. Gossip has a great way of helping to melt off the frost that accumulates on your eyebrows. And misery loves company. Use your chat time to complain about the weather. Chances are you'll get in your miles without even realizing it.

In our area, our runners club stays active when it's below zero. From the annual Christmas Lights Run to the crazy Freeze 10K series, there's always something going on to help coax us outdoors. Check for similar events in your own area.

Plan Sweet Rewards. (Image Credit) Sometimes you might need some extra incentive to get your butt out the door. As Tom Haverford would say: "TREAT YO-SELF!" Plan to take a long bath when you return from the cold. Sip a gigantic mug of hot chocolate. Slip on your Forever Lazy or Snuggie early that night. Anything that warms you up and makes you feel good.

I'm a shower gal. I love taking super luxurious showers, though I know it's not exactly the most sustainable thing to do. Still, when it's particularly frigid, I hop up to our bathroom, strip off my ice-clad clothes, and steam up the bathroom for a good 20 minutes. Then I take my time blow-drying my hair. Sounds silly, but it works for me.

Compromise. There are some of us (and it can change year to year) who just can't jump on the winter running wagon. To keep up the training benefits, aim to get outdoors for at least two quality workouts. That way, you won't lose all touch with outdoor reality. You also will benefit from breathing in open air.

In the years I would rather be in the gym, I'd try to get in my long run and a speed workout outdoors each week. The junk miles, those run when I could completely zone out, were delegated to the treadmill. After a while, I usually find myself logging more and more miles outdoors as the season rolls on.

For more winter running tips, check out these posts:

How to Train in the Cold Months
How to Suit Up to Set Out
Seasonal De-Motivation

And if you'd like to see what Ada is up to in her third week of life, check out (never home)maker, baby!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Chocolate Frosted Doughnuts

2011-12-09T06:23:00.000-08:00

At week 15 of my pregnancy (by the time my morning sickness had faded), it was clear to everyone that I had a penchant for doughnuts. In fact, after most of my midwife appointments, I would swing by the store to grab one (or two) as a treat. Of course, toward the end, my appointments were weekly. That's a lot of doughnuts.

I enjoy all kinds, but chocolate glazed and chocolate frosted hold a special place in my heart.

Had I figured out this recipe sooner, I may have completely given up on regular food. I tend to do that. Get obsessed with a certain ANYTHING. And right now, that THING is these doughnuts. If you missed version one, Baked Chocolate Doughnuts, you'll want to check out that recipe as well.

Version two, in my opinion, is far superior. Plus, I increased the yield to make 6 treats this time. (But that doesn't mean they lasted any longer than the first batch.)

CHOCOLATE FROSTED DOUGHNUTS

What you'll need . . .

1-1/2 cups rolled oats (processed into flour)
1/4 cup wheat bran
1/3 cup maple syrup
1-1/2 teaspoons vanilla extract
3/4 cup almond milk
Energ-G egg replacer for 1 egg (plus the 2 tablespoons water)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt

Method . . .

Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
Put all ingredients in a bowl and mix well.
Pour into the six bundts.
Bake for 12 to 14 minutes, until slightly firm. Let cool in pan and then turn over to pop out.

To frost, I used -- again -- one of Ashley's chocolate frosting recipes. This time, I used the paddle attachment on our food processor -- on high -- to blend together:

2 tablespoons coconut oil
1/2 cup powdered sugar
2 tablespoons cocoa powder
2 to 3 tablespoons almond milk
1 teaspoon vanilla extract

Now that we're out, I'm going to need to make more. Oh, well. I'm still astounded that they taste so great without eggs, oil, butter, etc!

If you're following baby-related posts, I wrote all about my life three weeks postpartum on (never home)maker, baby! I still can't believe Ada is nearly a month old. Yesterday we decorated her first Christmas tree!

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Baked Chocolate Doughnuts -- Oops!

2011-12-08T07:11:00.000-08:00

I tried my best to knock out another Richard Simmons Dazzling Desserts recipe yesterday afternoon. For those of you new to the blog, I found the cookbook at a store in my hometown a couple years ago. It's ridiculous -- full of silly photos and cheesy writing -- so, naturally, we're slowly baking our way through the entire thing.

The recipe I originally followed was for a basic bundt cake. But I made so many modifications and substitutions, it didn't turn out at all like I expected it would. It was way, way better.

You see, my mix yielded tasty and insanely healthy (just you wait -- I can't believe how healthy they are!) doughnuts.

BAKED CHOCOLATE DOUGHNUTS

What you'll need . . .

1 cup rolled oats, processed into flour
1/4 cup pecans (processed with oats)
1/4 cup maple syrup
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1/2 cup almond milk
1-1/2 teaspoons vanilla extract
Ener-G egg replacer (plus required water) for one egg (or egg/other substitute)

Method . . .

Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
Put all ingredients in a bowl and mix well.
Pour into five of the six bundts (I need to rework the recipe to make more -- trust me, it's so good, I'm making more today).
Bake for 12 to 14 minutes, until slightly firm. Let cool in pan and then turn over to pop out.

They're good naked, but I highly recommend frosting them.

I riffed off one of Ashley's chocolate frosting recipes to make this tasty chocolate-peanut butter topping.

Just use a fork to mix everything together in a small bowl:

2 tablespoons peanut butter
1/3 cup powdered sugar
1 tablespoon cocoa powder
1 to 2 tablespoons almond milk

Like I said, I will be making these again. Today, if I get a chance. We ate them all yesterday afternoon. This time around, I'll be omitting the pecans because I don't have any left. I'll be increasing the amount of batter to make that sixth doughnut . . . and I'll be tweaking the frosting.

If you'd like to check out other Richard Simmons-inspired desserts, visit the links below.

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